Blueberry Lemon Ice Cream Bars
Cashews and blueberries come together to form an incredible summer treat!
Servings: 8 bars
To make the crust:
Line a standard size loaf pan with parchment paper, leaving some overhang (to make it easy to lift out the bars)
Whisk together almond flour and salt in a medium sized bowl.
In a small bowl, mix together the remaining "wet" ingredients. Pour the wet over the dry and stir until completely mixed.
Press the dough into the bottom of the loaf pan, spreading it evenly all the way to the edges. (tip: fold over the parchment and use a flat measuring cup to press firmly)
To make the ice cream:
Soak cashews in a bowl of water overnight (or in boiling water for 2 hours)
Drain and rinse cashews, shaking off excess water. Place cashews and 2/3 cup blueberries in a food processor or high speed blender and blend for several minutes until very finely ground.
Scrape down the sides and add the remaining ingredients (saving 1/3 cup of blueberries and 1 tsp zest). Blend again. Taste and adjust. Stir in a handful of blueberries.
Spread the ice cream over the crust and smooth with a spatula. Sprinkle a few blueberries and extra lemon zest on top.
Cover loaf pan with foil and freeze for 2-3 hours until set.
Allow the bars to soften at room temperature to desired texture (see notes).
Lift parchment out of pan and use a large knife to slice into 8 bars.
Store in the freezer. Unless you're eating these just hours after making them, they'll need to thaw. Set out on the counter for a minimum of 30-60 minutes to soften, or thaw in the fridge to desired texture. I like them best super soft with no iciness.
You can also keep these in the refrigerator instead, for more of a soft cream pie type of dessert, if you like.
Double the crust if you want to make these into sandwiches. Yum!
If you can find wild Maine blueberries, use them!! The flavor is *amazing*. Depending on your berries, you may need a little extra sweetener if they are more tart. Just taste and adjust before you freeze your ice cream.
To lower the carbs, replace the maple syrup with coconut milk + a pinch of stevia to taste.